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burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease learning » increases learning (Expandir a busca), decreases weaning (Expandir a busca), defense learning (Expandir a busca)
learning projects » learning process (Expandir a busca), learning objects (Expandir a busca), learning processes (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease learning » increases learning (Expandir a busca), decreases weaning (Expandir a busca), defense learning (Expandir a busca)
learning projects » learning process (Expandir a busca), learning objects (Expandir a busca), learning processes (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
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“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
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“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese